Directions

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Most Helpful Positive Review

Apr 28, 2008

This recipe is great--it's almost impossible to mess up. I have never had red onion when I made this, so I have used yellow and even frozen pre-chopped onion, and both work fine. If you are looking for a little heartier recipe, you can add garbanzo or cannellini beans and even that doesn't mess it up. I have used chicken broth in place of the white wine too. The one tip that I figured out while making it is to cut the chard stems into pretty thin pieces so they will be tender--after the first time I cooked it, when my chard stems turned out a little tough, I started cutting them into 1/4- to 1/8-inch pieces, and that worked a lot better. Rainbow chard makes a really nice presentation, too. This is the first recipe that has ever inspired me to write a review on this site--I never knew my family would eat chard, so that alone makes this recipe a keeper!

Oh Man!!! This was GOOD! First time trying swiss chard, and there were no leftovers. Even the kids ate it! I fried up 2 slices of chopped up bacon with the olive oil/butter mixture and cooked the onions a little longer than called for in the recipe and the carmelized flavor gave it a nice depth. Also, I threw in about a half a cup of minced carrots with the onions because they were going to go bad in the fridge if I didn't. So I added the garlic after the onions and carrot were happy so it didn't burn. I will use this recipe again and again!!!

For those of you looking for the perfect side dish to complete your Italian dinner, look no further. I grew up with this stuff, love it, and was interested to try this variation of what I'm used to - the addition of white wine and lemon (the Parmesan being optional). I've always prepared this for the most part just as this submitter directs, occasionally adding bacon, and omitting the olive oil, which I did this time. There's really no need to measure anything, just pop on some Dean Martin or Andrea Bocelli , have a glass of wine, and cook to your heart's content. This was delicious, just as Swiss Chard always is as far as I'm concerned....and I did love the addition of the white wine and lemon!

YUM. The best chard recipe I've encountered yet! It is said that chard is "the valedictorian of vegetables," because it's so high in so many nutrients. I added about 1/4 c of golden raisins when I added the wine, and let them plump as they simmered. The tiny bursts of sweetness were amazing with the slightly bitter greens. I never thought of using Parm with greens before, but it was wonderful! Thanks for the recipe - it's going into my recipe box!

My 1st attempt at Swiss Chard as we don't get it in our remote area as a rule. Very tasty recipe and I'll do this again. I also may cut back on the butter. I used just a tsp or so of lemon and it was fine. Was a great combination with salmon steaks!

I just made this tonight, and I agree with the reviews-it was excellent! I followed the recipe save for subbing shallot for red onion(like the flavor better). I wanted to try Swiss chard, but wasn't sure what to do with it. Now I know! I'm making it again tomorrow!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.